spaghetti with lentil-bolognese

i think this bolo tastes 10 times better then the original

for 4

olive oil

2 minced onions

3-4 minced garlic cloves

2-3 chopped carrots

600 gr. canned tomatoes

200 gr. beluga lentils


3 chopped dates

1 laurel leave

vegetable broth

500 gr. spaghetti


fry the onion and the garlic in olive oil and caramelize them until they are soft. rinse the lentils and add to the onions and garlic with the carrots, the tomatoes, the dates, two table spoons of balsamico, two teaspoons of vegetable broth, one laurel leave and cook it. reduce the temperature of the stove, put a cover on the pan and leave for about 1.5 hours. stir from time to time. when the bolo has thickened, cook the spaghetti like it's described on the package. add two table spoons of spaghetti water to the bolo. rinse the spaghetti and mix with the bolo. spice with salt & pepper.

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